Thanks to frozen puff pastry, you can put a stunning dessert on the table in no time. A sweet citrus glaze offsets the rhubarb's tartness, as does a scoop of ice cream.
Recipe information
Total Time
50 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with rack in middle.
Step 2
Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Step 3
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Step 4
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.
Step 5
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Step 6
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Step 7
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
Step 8
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Recipe notes
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